About this role
Responsible for overall quality, supervision, planning, control and coordination of all activities of personnel engaged in serving food and beverages in the outlet.
Maintains established PAR stock for operating supplies to ensure smooth operation.
Ensure proper coordination with kitchen and service teams for daily/monthly specials and promotions.
Make frequent suggestions to management for general operation improvement, promotions, cost control and profitability.
Minimum of 2 – 3 years of working experience in the same position.
Brasserie and bar manager with an outgoing personality.
Strong beer, wine and cocktail knowledge.
Strong leadership, strategic thinking, and interpersonal skills.
Good communications skills, both written and verbal in English.
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